Spaghetti & Meatballs

Proper hand-rolled meatballs in a slow-cooked San Marzano tomato sauce, piled on top of al dente spaghetti and buried under fresh basil. The kind of bowl that makes everyone go quiet.

Ingredients

For the meatballs

• 500g beef mince (20% fat)
• 150g pork mince
• 50g fresh breadcrumbs, soaked in 3 tbsp milk
• 1 egg
• 40g parmesan, finely grated
• 3 garlic cloves, minced
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tsp dried oregano
• Salt and black pepper
• Olive oil for frying

For the sauce

• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 x 400g tins san marzano tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• Large handful fresh basil
• Salt and black pepper

To serve

• 400g spaghetti
• Parmesan or pecorino, grated
• Fresh basil leaves

Method

1. Make the sauce first. Heat olive oil in a wide pan over medium heat. Add onion and cook for 10 minutes until very soft. Add garlic and cook for 2 minutes. Add tomato paste and stir for 1 minute. Add the tinned tomatoes, crushing them with your hands as you go. Add sugar, season well and simmer for 20 minutes. Tear in half the basil.

2. For the meatballs, combine all ingredients in a large bowl and mix well with your hands — don't overwork it. Roll into golf ball-sized balls (about 16-18 total). Refrigerate for 15 minutes to firm up.

3. Heat a generous glug of olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches, turning until golden on all sides, about 6-8 minutes. You're not cooking them through — just building colour.

4. Transfer the browned meatballs into the tomato sauce. Simmer gently, partially covered, for 20-25 minutes until cooked through and the sauce has thickened around them. Taste and adjust seasoning.

5. Cook spaghetti in heavily salted boiling water until al dente. Reserve a cup of pasta water before draining.

6. To serve, twirl spaghetti into deep bowls, spoon over meatballs and plenty of sauce. Top with grated parmesan and fresh basil. Serve immediately.